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Main course · Greek

Mushroom and Shallot Stifado with Red Wine

45 min Serves 4 ~256 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g chestnut mushrooms
  • 250 g shallots
  • 3 garlic cloves
  • 400 g tinned chopped tomatoes
  • 150 ml red wine
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 tbsp olive oil
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
256 kcal
Protein
6.2 g
Carbohydrate
18.4 g
of which sugars
10.6 g
Fat
14.1 g
of which saturates
2 g
Fibre
4.3 g
Salt
0.07 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel the shallots and crush the garlic. Halve the mushrooms if large.

  2. 2

    Warm the olive oil in a wide pan and cook the shallots for 6 minutes until starting to colour.

  3. 3

    Stir in the garlic and mushrooms and cook for 5 minutes until the mushrooms release their liquid.

  4. 4

    Add the tinned chopped tomatoes, red wine, cinnamon stick and bay leaves. Season well and bring to a simmer.

  5. 5

    Cover and cook gently for 20 minutes until the shallots are tender and the sauce has thickened.

  6. 6

    Remove the cinnamon stick and bay leaves, scatter with chopped parsley and serve.

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